Thick cut mustard marinated pork chops with caramelised red onions
30
10
4
Easy
- 4 (10 to 12-ounce) bone-in pork chops, cut 1-inch thick
- 3 tablespoons vegetable oil
- 2 medium red onions, thinly sliced
- 1/4 cup olive oil
- 1 tablespoon honey
- 2 to 3 tablespoons Dijon mustard
- Salt
- 1 tablespoon balsamic vinegar
- Freshly ground black pepper
- Salt
- Leaves from a few sprigs fresh thyme
- Freshly ground black pepper
Chops:
1) Toss the chops with remaining ingredients and let marinate for 1 hour or up to overnight, covered in the refrigerated. Bring to room temperature before cooking.
2) Heat a large two-burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side.
3) While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelised, about 15 minutes. Season with salt and pepper.
Serve chops with little heap of onions.
1) Toss the chops with remaining ingredients and let marinate for 1 hour or up to overnight, covered in the refrigerated. Bring to room temperature before cooking.
2) Heat a large two-burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side.
3) While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelised, about 15 minutes. Season with salt and pepper.
Serve chops with little heap of onions.
